Friday, July 13, 2012

Chicken Noodle Casserole - Feingold Stage 1

8 ounces of cooked noodles      (I use Extra Broad No Yolk Egg noodles)
2 cups cooked chicken, cubed  (I just use about 3 to 4 chicken breasts)    
2 cups chicken broth                 (I use Pacific Organic Chicken broth)
1 cup milk                                 (I use Horizon Organic)                   
2 tsp salt                                   (I use sea salt)
1/2 tsp pepper
1/2 tsp garlic powder
1/2 cup butter (1 stick)     (I use Horizon Organic)    
1/3 cup flour                     (We use King Arthur unbleached but any flour will do)
1/3 cup grated parmesan  (Horizon Organic in a bag (WF) or buy a block of  parmesan cheese and  put in a blender)

Sprinkle some garlic salt over thawed chicken breasts. Cook the chicken breasts.   You can either cook in a skillet with about a TB of oil, or place in a 9x13 baking dish in the oven.   If cooking in the oven, I pour about a cup or so of chicken broth over them and cook for about 30 minutes.

Meanwhile, melt 1 stick of butter in a saucepan.  Add the flour to make a roux (make it thicker) and stir till smooth.  Slowly add the chicken broth (2 cups) and milk (1 cup).  Stir till thickened. * Add the salt, pepper and garlic powder.

When chicken has about 25 minutes left to cook, start boiling water for the egg noodles.  You’ll have to cook them about 8-10 minutes. 

When chicken is done, take out and cut into chunks.  I drain the broth from the dish and clean it out, then use for the casserole.  Be careful.  It will be hot. 

Combine sauce, chicken and noodles in non-greased 9x13 casserole dish. Sprinkle parmesan on top (optional) and bake in pre-heated 375 degree oven for 10-15 minutes. 

Sometimes I add cooked peas to this, or you could add carrots too.  Kids really like this dish.  My son is really picky, and he likes it.

Other options:  There are lots of things you can do with this recipe.  The original recipe called for a can of mushrooms, but I omitted it b/c we don’t like mushrooms.  I have added some seasoned bread crumbs mixed with a TB of melted butter to the top when adding the parmesan cheese.  I think this is good, but my son freaked out b/c I changed the recipe and he didn’t like the “crunchiness.”  You could add fresh minced garlic to it or broccoli.  Be creative and add whatever your family likes. 

Have someone else do the dishes this night!  :)

You can easily make this gluten free by using gluten free noodles, but I've not been successful with dairy free. 

Feingold Stage 1

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